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Web: What Is Sous Vide? | Allrecipes
During the early 2000s, legendary American chef Thomas Keller and French chef Daniel Boulud helped
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During the early 2000s, legendary American chef Thomas Keller and French chef Daniel Boulud helped bring sous vide into public awareness. In his book, Under Pressure: Cooking Sous Vide, Keller writes "The degree of precision sous vide allows is extraordinary...from a practical standpoint, precision's goal is consistency, and consistency may be the single most important factor in any restaurant ...
Sous vide (/ s uː ˈ v iː d /; French for 'under vacuum'), also known as low temperature long time (LTLT) cooking, is a method of cooking in which food is placed in a plastic pouch or a glass jar and cooked in a water bath for longer than usual cooking times (usually 1 to 7 hours, up to 72 or more hours in some cases) at a precisely regulated temperature. The temperature is much lower than ...
Sous-vide cooking works its magic on a lot of foods, but short ribs yield some of the most dramatic results I've seen. In traditional recipes, the ribs (usually cut into short 2- to 3-inch chunks by the butcher) are braised for several hours.

Videos

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    Sous Vide Basics: STEAKS and EQUIPMENT!
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    Spicy Steak Experiment - 3 Levels of Hotness!

Web

Sous vide like a pro with the Anova Precision Cooker Nano. It fits pots as shallow as 5 inches and easily clamps to the side to cook in a water bath of up to 4 gal., and the digital screen provides manual temperature and time input. Connect the Anova Precision Cooker Nano to a smartphone app to access advanced sous vide features.
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